KARDEMUMMABULLAR | Swedish Cardamom Buns
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- Опубліковано 5 лют 2025
- Everything you need to know to make the best Swedish Cardamom buns!
UPDATE! (30/4/2023): I have gotten some comments that the dough is really stiff for some people. Flours are different in every country and have different rates of absorption. If you feel your dough is stiff or dry add 50g more milk and mix for an additional 5 minutes. The bun dough in later videos has also been changed to fix this issue.
If you’d like a printable version of this recipe you can find that HERE: ceciliatolone....
Tips and Tricks for freezing, defrosting, proofing, reheating and storing: • SWEDISH CARDAMOM BUN T...
RECIPE:
Dough:
500g (2 cups) nonfat milk
1100g (9 ¼ cups) AP flour
200g (1 cup) sugar
200g (¾ cup plus 2 Tbsp) room temperature butter
23g (2 Tbsp) ground cardamom
70g fresh yeast (23g or 2 ⅓Tbsp dry yeast)
15g (2 ½ tsp) salt
-Add all ingredients to the bowl of your stand mixer.
-Using the hook attachment mix on low for 5 minutes or until the ingredients are all incorporated.
-Turn the speed up to like a medium to medium fast for 15-30 minutes.
-You want to work up as much gluten as you can.
-When your dough is smooth and pliable, it needs to rest. In the winter you canshape it into a rectangle, leave on your counter covered in plastic or a tea towel for 30 minutes. In the summer I like to shape it into a rectangle, cover it with plastic and let it rest in the fridge for 30 minutes to an hour until it is cool but not yet cold/hard.
-Roll the dough into a large rectangle, it should end up being about 1cm (⅓ inch) thick.
-Spread the filling onto the dough.
-Sprinkle on a generous amount of the cardamom sugar
-fold into thirds
-Roll out and start to portion
-Shape as desired
-In the bakeries I’ve worked in the buns are usually around 100g, but this feels very large at home, 80-90g works well.
-Place on a baking tray, cover, and let rise until double in size. In the winter this can take me over three hours. But lately, since it July and therefore very warm and humid, it can take as little as 45 minutes to an hour.
-Bake at 200C (400F) for about 9 minutes or until golden brown. I like to check mine and rotate the tray at the 5 or 6 minute mark so they don’t get overbrown.
-Brush with egg wash as soon as they come out of the oven.
-Immediately sprinkle them with cardamom sugar.
-Let cool (if you can wait that long!)
-Enjoy!
Butter Filling:
300g very soft butter
250g sugar
3g vanilla sugar
3g salt (optional)
Mix all together. This can be made up to a week in advance. There is no need to refrigerate it if you plan to use it within a week of making. It MUST be very soft when you go to spread it. If it has been sitting out at room temperature and is still tricky to spread, microwave it a bit. You don’t want to tear the dough trying to spread on the filling
Cardamom Sugar:
100 sugar
40 cardamon
You can use less cardamon if you would like. This is the ratio I have learned in Sweden but it is quite intense (not to mention pricey!) so do what works best for you.
Cardamom:
The cardamon used in Swedish baking is just the black seeds (like what is linked below) none of the green husk. It is roughly ground, not a fine powder. This gives the dough very pretty black flecks instead of a grayish tinge. Any cardamom will be fine though taste wise.
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5:56 "No piece of dough is ever perfect.. there's a life lesson in there for you."
Cheers!! You rock!
I watch A LOT of cooking/baking videos and it's the first time I naturally said "She explains everything so well !"
Oh my gosh thank you! That means a lot 🥹
Maybe poor form BUUUT … chain baker. 😉 just sayin. 😊
@@ceciliatolone him dear how are you my dear friend
@@ceciliatolone hi my dear friend please
@@ceciliatolone hi my dear friend
I could watch Cecelia make anything, even if I don’t plan to bake it, because she’s such an excellent and entertaining instructor! I have been baking for years and I always learn something new!
I just found your show and I really like it.I am a 78 yr. old Widower and I do all of my own cooking and baking.I live in America,The state of Maryland. I will be faithfully watching. Take Care and Stay Safe.
I don't think I will ever stop making these. I was not a baker before and Cecelia has changed my mind. Whenever I have free time, I watch her videos and then make something unique and amazing. Thank you for bringing Sweden to my kitchen here in Ohio and I am loving my new hobby that brings so much joy to everyone around me. .... I can't eat it all!!!
Glad you like them!
I like when the baker and flour are relaxed....
Most underrated baking chanel on youtube
Thank you! Very sweet of you to say 🥰
I absolutely agree that Cecilia deserve more limelight, she does a brilliant job explaining how you can create delicious 🤤 bakes from your own home. I like the laid back ‘style’ of the commentary reminds me in away of Julia Childs, where not everything always goes as planned but the end result is always enticing and makes you want to try yourself.
In this video I finally learnt how to ‘twist and twirl’ the buns, something I struggled with in the past. And the tips about adding left over to smaller buns was a good advice!
So Cecilia, your subscribers base might be low at the moment but keep up the good work and I’m sure you will take off and reach the audience sizes you deserve.
there are many pastry channels on youtube and Cecilia most likely has the most legit impressive credentials
She used to be at Restaurant Frantzen(the only 3 michelin starred restaurant in Sweden)
If there is anyone to look up to, it is her
I made these today and holy smokes they are so delicious! I went a little rouge and added cinnamon and orange zest in the filling. They turned out incredible! They did take 5 hours to proof because it was cold today, but totally worth it! Thank you for the great recipe and video! I’ll be making these for years to come I’m sure!
in winter, i put my dough in the oven at 30 degrees celsius or 100 degrees fahrenheit (helps them rise faster, not any temperature higher than that or the yeast can get denatured and mess up)
Try adding almond paste.
@@peterlindvall7671Cecelia has a fabulous recipe for “Mandel och kanellanger” (Swedish almond lengths) which I made into buns. Incredible! My Nordic hubby wants one for breakfast daily!
The baking tips alone are a huge time saver. I discovered these buns in another channel, fell in love and then thought "why not learn from a local". UA-cam was reading my mind and suggested this! lol, amazing!
You are so welcome! I’m glad you enjoyed it!
Cardamom, Almond and Raspberry are my absolute favorite flavors!! Cream cheese as well. (Makes my mouth water thinking about them in the oven!!) Mmm
I don’t know why this doesn’t pop up as the first option to see a a cardamom bun recipe. This is by far the best. From ingredients to descriptions and method everything is spot on.
I would 10/10 to this recipe.
I made it enjoyed it shared it . Amazing
Excellent. I’m looking forward to overwhelming myself with cardamom - one of my favourite spices. Also, I enjoy watching the economy of movement that comes with experience and expertise.
Cardamom Bun is a new experience for me. I saw something new from your channel. Not even in five star hotels. I am from Sri Lanka
Cardamom with sweet goes very well, I love its flavour. These look delicious.
Oh how I missed Finnish pulla and I came across your channel. So eager to try, love your other videos as well. Keep it up!
Omg THANK YOU for telling me the weight of your bun strips in grams! I never see anyone do that and it drives me crazy! Love this video and can't wait to try this recipe! New sub!
Made them today and followed both this and your newest master video. I still need to get the hang of the shaping, but I can’t wait wait for them to come out of the oven. Thank you for all the amazing tips!
I made yesterday your recipe but used half the amount of the ingredients. I ground my cardamom myself and grated it a little finer. What a unique taste. Very tasty. Thank you for sharing it with us.
I was looking for a someone in the comments that made half of the recipe !!
I baked these three days ago, and they are by far the best I have ever eaten. Your hints and tips were enormously helpful. I live in regional Australia so I have never come across them at a bakery here. However I was born in Sweden so I have been keen to perfect the art of kardemumma bullar. Actually I always bake with sourdough partially because it is not easy to get hold of any type of yeast other than instant. Your tips were perfect to help me with the issues I have had in the past. My plan going forward is to bake regularly to perfect the buns. I know my husband absolutely loves them as will my siblings who are always up for a fix of Swedish anything. Thank you for the clear information and the flexibility of your style. It was great to have my choice of mix and match kardemumma validated, a rich blend of ground green, green seeds and black seeds. Our go to bullar for the foreseeable future. I may even try the semlor, and kanelbullar soon. Thank you so much.
I love watching you work the dough. And you sense of humour is great too. First time here 😊
The tips on how to work the dough really helps.
Glad to help!
You should be a president of Kardemummabullar... this is so goooood I use this recipe for my swedish bf and he loves it also I looooooove it!!!! 🤤👍
Hahaha president of kardemummabullar! I like that!! Glad you enjoyed the buns 😊😊
We have family in Sweden so have learned how to make these from my daughter in law. I live in US, so sometimes use half cinnamon half cardomin.
Half cinnamon and half cardamom is so delicious as well!
Oh I love your video! I used to work in denmark and im running bakery in Korea. I always miss cardamom balls so i make it my self and sell it right now, but still i miss the moment I had it in copenhagen in winter,,,❤
Thank you! The pastries in Denmark/Sweden are so good! Great baking culture
I loved the way you guided us through the recipe and I loved the results. What a beautiful dough, beautiful bake and what a wonderful aroma!
those look so freaking good, can't wait to try. thanks!
Härligt med goda kardemummabullar 👍
found a recipe online, tried it out, and immediately said "mmm, no, this needs 5 table spoons more cardamom". The recipe skimped so much, it was ridiculous. This recipe looks amazing, i love your technique, I can't wait to try it!
You are one of the smartest and most communicative cooking teachers Ive watched. We have a diabetic in the house so I won't be making these but I am biting my wrist because I love "Cardamummy" so much that I can't stop saying it. You rock Swedish Sister. I think I need to find a great cardamom bun in LA somewhere.
Thank you so much! I know Clark St Bakery has traditional Swedish cardamom buns as does Colossus Bread. Clark St has several locations in town and Colossus has two in the South Bay 😊
Thanks for your reply. Hope you keep making these vids because you tell a cook all sorts of interesting things to know as we go along. Will put Clark on my map. Read I better get there early. Good sign.
Thanks for your reply. Hope you keep making these vids because you tell a cook all sorts of interesting things to know as we go along. Will put Clark on my map. Read I better get there early. Good sign.
Thanks for your reply. Hope you keep making these vids because you tell a cook all sorts of interesting things to know as we go along. Will put Clark on my map. Read I better get there early. Good sign.
Thanks for your reply. Hope you keep making these vids because you tell a cook all sorts of interesting things to know as we go along. Will put Clark on my map. Read I better get there early. Good sign.
I got hooked on those on a recent trip to Stockholm.
Hey Cecilia---today spent about 7 hours on my usual long-haul kardemummabullar recipe and then I saw your video. Wish I'd seen it before!---but it'll be a time-saver next time. 'Cause THEY ARE A STAPLE OF MY DIET, omg. Your video is beyond helpful, and you're very cheery! I appreciate cheeriness. And the details like relaxing the dough, easing tension in the dough's corners, etc, so very helpful. You're a gem---thank you! On to your cinnamon buns!
Oh my goodness! 7 hours? That is long haul! I’m glad the my video was helpful!! And for the cinnamon buns, even if I don’t explicitly talk about the same things as in the cardamom bun video the principles still apply. Like with relaxing the dough and chilling it etc. just so you know 😊😊
I tried this recipe by hand kneading
and turned out to be so great
crispy outside so soft inside
since Ive never used that much cardamom before, I had been worrying if the flavor would be too strong
but it was completely balanced and delicious!
How long did you knead?
@@salehachishti1207
Five minutes or so ,until smooth!
@@wok1978 thank you for a quick response :) just made them wow they’re amazing
I did to but never got a nice smooth dough, my arms are kioling me. 😂
I’ve just come back from Sweden and I bought these from bakeries every day. I’m going to make these for sure!
My favorite part is watching her body language description of "relaxed dough." This looks like a great recipe to try. I enjoy these at Fabrique Bakery in NYC. If you don't have a pastry knife, try using a pizza cutter!
I just made these and they are SCRUMPTIOUS! I'm in America and per her online instructions for Americans, AP flower in the states tends to absorb more liquid. I halved the recipe and still added 50g of milk. Mine took a bit longer to bake than the 9 minutes suggested in her recipe. I baked mine for about 18 minutes.
I love cardamom! Cant wait to try these
Cecelia
Thank you for this wonderful recipe and your tutorial.
I recently made this for the first time. I had never tasted cardamom buns before. It was so delicious I was asked to make it again and have since shared your link.
Making your recipe for the first time tonight…. Ooooh I can’t wait until they’re done!!!
I m obsessed with them !!! Thank you for sharing the recipe (and hi from Ireland 🇮🇪)
You had me at "atrocious amount of cardamom."
خیلی مقبول خوشرنگ است تشکر از زحمت تان خانم
I've been making these for months after seeing this video. My family loves them, especially my husband. I make them well spiced. What a huge difference in the flavor. Sometimes, I mix cardamom and cinnamon. Delicious.
Cardamom and cinnamon together are a great combo! So happy to hear your family loves the recipe 😊😊
Love it. Lived in Sweden for 7 years. Moved back a year ago and I’m making this now for Xmas!
FYI the 15g of salt in the dough is not on the website recipe. Thanks for this!
Your dough looks so dang gorgeous!
Just got back from Copenhagen and had some at Juno and Skt Peders. Will be using your recipe to make these again, thank you love!
My recipe should be pretty similar to Juno’s! Let me know how they turn out when you make them 😊😊
Just had these for the first time at a cafe in NYC and fell in love 🥰 I’m gonna make this tomorrow, thanks so much!
Hope it went well!!
Very well explained. I liked your video. Thanks for the recipe. The buns looked good.
THE VIDEO THE PEOPLE NEED IS FINALLY HERE 😍😍😍 can’t wait to make these
You are an extremely good technician. I have made these a few times, but never with the precision of your demonstration. I just got back from Sweden, and can't wait to make them again while watching this. Thank you.
You really know your stuff. Thanks for an excellent tutorial.
Thank you Cecilia, I am not a baker by any means. I made these today to have with Christmas breakfast and I can't tell you how much I love them. I need to tweak my rolling out the dough skills, but they came out pretty awesome.
I would love to see Swedish Cardamom coffee cake, Vort and Limpa on your channel
Vört is coming this Christmas!
Your excitement is infectious. Lovely.
😊 thank you
I made these this past weekend and I lost my mind!! These are sooooooo good. I dream about them and can’t wait to make them again and eat them!! Yum!! I love how much cardamom there is!!! ❤❤❤❤❤
May i know , do i have to leave the dough to rest after the mixing or directly left it and ad she did shape it , wrap it with pkastic and rest in fridge????
Yummy! Culinary greetings from Poland!
Lovely!! Thank you for such a good explanation and video!🎉🎉
I'd love to make those. I can already smell it! Well shown, thanks.
Immediately subscribed! I love your vibe
Thanks for subbing!
10:07 😂 "Good enough... for a government job.".. Thank you for the awesome tips and detailed video!!!
Just made these. I did cut down the cardamon in the sugar mix by half but otherwise followed the recipe. These were delicious. Thank you!!!
J'ai regarder la vidéo, c'est très bien expliqué. Mais je ne suis pas sûre d'être capable d'en faire. Ca donne envie. J'ai presque l'impression de sentir l'odeur des gâteaux quand je vous vois les sortir du four ! BRAVO !
"Good enough for a government job", lol! This was awesome, I grew up on Cardamom buns (grandmothers were Swedish and Dutch) sooo yummy.
My dad says that’s alllll the time and I didn’t get until my early 20s. Like it took my whole childhood for it to click what he was actually saying 😂😂
Loved your enthusiasm
I just stumbled upon your video, I love the way you explain things. Thank you I’ll be trying this for the holidays 💕
Made today. The dough is very nice. Loved it. I was wondering why no eggs, but it’s absolutely wonderful. Thank you very much!
you have such a sweet soul🌸
The cardamom buns look delicious, their aroma and fragrance must be wonderful!
It’s soooo good! Very dangerous to have at home haha
Very beautiful to see you cooking those superb kardemummabullar which I just adore! Thank you so very much for your humor, so fun!! Just, please, don't take as much plastic wrap!!
Thank you for the wonderful recipe.
My favorite bakery in Salt Lake City just closed and they used to make these. So, I had to figure out how to make them myself...I followed your instructions to a T and they came out perfectly! Thank you for making my cardamom dreams come true!
I lived there most of my life and still have family there. Which bakery just closed?
Thank you for your vedio shared to us. Surely i will cook this cardamom bun its look like yummy. I hope my grandchildren love this.
I hope they like it too!
@@ceciliatolone Can I sub 2% milk instead of non-fat?
Thank you for this recipe! Heliga Birgitta be för oss ✝.
Pretty cool, I've had them before and they are delicious! I'll make them soon! Thanks for the video! Cheers from Philadelphia Chef Cecilia! ~Chef John
Thanks for the recipe, and instructions, Cecilia. I haven't made these for several decades. My mother and Mormor are not alive, to ask for help making these, so I am delighted to have found this video. I'll be making them for family. Oh, and, you rock!
Thank you! I hope you enjoy them! 😊😊
Bra bakat! Ska testa ditt recept nästa gång :)
Under hela min barndom bakade vi enorma mängder kardemumma- och kanelbullar (100-200 åt gången). Godaste combon är kardemumma + vaniljsocker.
En annan kombination jag gjort många gånger, som du kan testa, är att blanda mandelmassa, smör, socker och vaniljsocker som fyllning.
Cecilia, thank you for this wonderful recipe! I made it and my family loved it very much.
I can't wait to make these, what a detailed video!! Love this.
Cardamom is my fave spice so I need to make these 😍
Best description: “punch you in the face” 😮intensity of the cardamom…now I know what to expect when I attempt this recipe.
Just trying to manage the expectations of non Swedes 😂
Thank you very much, your explanations were great! Looking forward to try to make them.
These look so good! I went to Sweden this summer and I was trying so hard to figure out what it was that I ordered! Pretty sure I ordered a Kardemummabullar, thinking it was a cinnamon bun... definitely a surprise when I bit into it and realized it wasn't cinnamon.
It probably was a cardamom bun! Most place have both cardamom and cinnamon buns and they are usually shaped the same AND both have cardamom in the dough lol. So very easy to mix up!!
Loved watching you, you have a way about you of making it very interesting because only watching live interesting clear and to the point shows. So thanks for that. Hope there would be more videos coming. Thanks
More buns videos are coming in the next few months!
Literally my favorite pastry!!! Cannot wait to learn how to make them from you!
Can’t wait to see your finished product!
I adore this recipe, thank you sooo much for sharing your secrets. I noticed the recipe on your website recipe omits salt in the dough; I definitely prefer a little salt so I just added 15g like you say here
Beautifully explained! Thanks so much.
Very nice recipe! I immediately had to copy it into my recipe book as I have always adored cardamom, and even if I’ve never made it even tasted these I know I’m going to at the next opportunity and this recipe literally looks legit.
I often like to take a grain of cardamom and chew on it like a lolly. I love the aroma and think of it as perfume for my mouth! The flavour is so intense and resinous and I think these little buns will be right down my alley. Love from New Zealand!
I have really enjoyed your baking tutorials. Thanks for the great instructional
My mom doesn’t like cardamom so I make this for her with cinnamon, they are sooooooo good
Holaaa !!
Primera vez q veo tu canal , y quede fascinada !!
Muy bien explicado y una linda y relajante locación !! Desde ya tienes una nueva seguidora y of course my like !!!
Cariños ! 🥰
Fantastic video.
I made this and it worked out the first time, even though I have no baking experience. I went all over town looking for the right cardamom and it made sense. It's unbelievably delicious. The finished buns taste exactly like the buns I tried in the Swedish bakery. Thank you for such a detailed recipe and for the effort you put in! The only question that remains is how to work with frozen buns? Should I take them out and leave them overnight at room temperature to thaw and rise before baking or should I do something else? Thank you very much 😌
Yay! So glad you liked them! If they are unbaked and frozen you can do one of two things. You can let them thaw at room temperature and they will defrost and then start proofing and bake as usual. Or you can defrost them in the fridge (usually takes overnight) and then take them out, proof and bake. Whether they are defrosting in the fridge or on the counter make sure they are covered in plastic just like I show when they are proofing. The only difference between defrosting on the counter or on the fridge is the time it takes. I like doing the fridge over night if I want fresh buns in the morning. I like proofing outside if I’m doing it during the day.
If they are left overnight at room temp they will overproof. Also they won’t proof in the fridge, just defrost, so it’s safer to leave them in there
@@ceciliatolone Thanks a lot 😍
Thank you for your quality content!
I have just made them and they are the most delicious buns ever! Thank you so much for the recipe (:
So glad you liked them!!
Arată foarte bine,te salut din România ❤❤🌺💐🤗
Nice tip on the knives.
Wonderful! Can't wait to try this recipe. Thank you for the in-depth instructions and tips and tricks!!
I can’t wait to try this, I love cardamom! Yummies!
Hope you enjoy!!
So good explained, with humor too and 😊 and the result is delicious! 😋
Thank you! Glad you enjoyed the video ☺️
Yup, gonna try these, Dudette!! Then I'm gonna hit the gym!!
Hahaha these are great for a pre workout snack!
Heej! fint!! Looks very delicious!. lexi from Sweden.. Utlands svensk. Subscribed
Tack!!